Lemon Poppyseed Snacking Cake Food

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON-POPPYSEED SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan with butter, line bottom with parchment paper. Grease parchment; coat inside of pan with flour. Set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter. Gradually add 2 cups granulated sugar; beat 1 to 2 minutes. Add the eggs, one at a time, until blended. Add the lemon zest; beat to combine.
• Beginning and ending with the dry ingredients, alternately add the dry ingredients and the buttermilk to the egg mixture. Beat to combine.
• Spread the batter evenly in the cake pan. Bake 35 minutes or until golden brown and a cake tester comes out clean. Transfer to a cooling rack until completely cooled.
• In a small saucepan, combine 1/2 cup lemon juice and remaining 2 tablespoons granulated sugar. Cook, stirring, over medium heat, until sugar is dissolved, about 2 minutes. Set syrup aside to cool.
• Using a wooden skewer or toothpick, poke holes 1 inch apart from each other in cake. Using all of the lemon syrup, brush the entire surface of the cake, allowing the syrup to run into the holes.
• Whisk together confectioners' sugar and remaining 2 tablespoons plus 1 teaspoon lemon juice, until smooth. Spread over top of cake. Sprinkle with poppy seeds. Garnish with candied lemon zest. Cut in squares; serve.

LEMON POPPY SEED SNACK CAKE

Steps:

• Preheat oven to 350° and prepare pan with non-stick spray or butter.
• Whisk flour, baking powder and salt together and set aside.
• In a stand mixer with the paddle attachment, cream the butter and sugar together on medium speed for about 3 minutes or until light and fluffy.
• Add eggs one at a time allowing to completely incorporate, scraping down bowl as needed.
• Slowly add flour mixture, about two tablespoons at a time, until incorporated.
• Add vegetable oil and lemon juice, mixing until just combined.
• Using a spatula, fold in poppy seeds and make sure no flour pockets remain.
• Transfer to prepared pan and bake for 45-50 minutes until baked through. Edges will be golden brown.
• While snack cake is cooling, make glaze by whisking together powdered sugar and remaining lemon juice and zest until combined. Pour over top and allow to harden slightly.
• Store in an airtight container up to a week.

LEMON-POPPY SEED SNACK CAKE

Steps:

• Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside.
• In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar Add the wet ingredients to the dry ingredients and whisk until well blended Add the poppyseeds and whisk well to combine.
• Pour the batter into the prepared pan.
• Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean Cut into 12 pieces before serving.

LEMON POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
• Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
• Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
• Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

LEMON - POPPY SEED CAKE WITH LEMON MOUSSE FILLING

Steps:

• Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
• In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
• In another bowl, stir together the flour, poppyseeds, baking soda and salt.
• In another bowl, cream the butter and 1 cup of the granulated sugar.
• Beat in the whole eggs one at a time.
• Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
• Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
• Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a rack for 10 minutes.
• Remove from the pan to cool completely.
• Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
• Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
• In a small bowl, beat the egg yolk.
• Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
• Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
• Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
• Loosely cover the custard with waxed paper and let cool to room temperature.
• In a mixing bowl, beat the heavy cream until soft peaks form.
• Fold the whipped cream into the cooled lemon custard in the saucepan.
• With a long serrated knife, split the cake in half horizontally.
• Spread all of the lemon filling over the cut side of the bottom layer.
• Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
• Enjoy!

LEMON POPPYSEED CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
• In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
• Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

LEMON POPPYSEED CAKE WITH FRUIT COMPOTE

Steps:

• Have ready fruit compote.
• Preheat oven to 350°F. and grease and flour an 8- by 2-inch cake pan, knocking out excess flour.
• In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and egg.
• Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack.
• Serve wedges of cake topped with fruit compote.
• In a small saucepan bring water with sugar, lemon juice, and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temperature and stir in vanilla. In bowl combine fruit and syrup and chill until cold. (Compote may be made 4 hours ahead and chilled, covered.) Makes about 4 cups.